Well, I couldn't find Piri Piri, an african chili( also known as "African Red Devil"), to make this Mozambique sauce. Jalapeno is a good substitute for it. I have been wanting to make this ever since I saw this mentioned in an episode of "Ask Aida" in the Food Network. It has a nice ring to it, doesn't it? It was spicy, but not unbearably so. And it took me less than 30 minutes to make it. How cool is that?
Ingredients:
- 15-20 Tiger Prawns, de-veined and shelled
- 1 Jalapeno, seeds removed
- 4 Tbsp Onions, finely chopped
- 1/2 Campari Tomato
- 4 Tbsp Cilantro, finely chopped
- 1/2 Tsp Cracked Black Pepper
- 1 Tbsp Lime Juice
- 1 Tbsp Olive Oil
- 1 Tsp Chili Powder
- Olive Oil for shallow frying
- Add the cleaned prawns to a bowl.
- Puree all the other ingredients in a blender and pour over the prawns.
- Marinate them for 15 minutes in the refrigerator.
- Heat a tbsp of olive oil in a non stick pan and shallow-fry the marinated prawns in batches.
- Cook the prawns for 2-3 minutes per side or until they are turn opaque.
- Enjoy it as is or as a side to Lime Rice.
